Ingredients
2 boneless, skinless chicken breasts, cut in half lengthwise
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup all-purpose flour (for dredging)
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
½ cup chicken broth
2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder. Dredge lightly in flour, shaking off excess.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt butter and sauté minced garlic for about 30 seconds until fragrant.
Pour in chicken broth and deglaze the pan, scraping up any browned bits.
Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir and let simmer for 2-3 minutes until thickened.
Return the cooked chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes until heated through.
Garnish with fresh parsley and serve over pasta, mashed potatoes, or vegetables.